I wasn't following you during the live show however I love the way you take your time to make sure that we follow your recipe step by step. I will be purchasing the same exact ingredients and I'll let you know how it turned out. Truthful rating out.
Bravo , Vito . Ti ho trovato per caso . Comunque cerchero` di farli io stesso questa semplicissima ricetta . Non sono mai stato in cucina . Pero` adesso provero` perche` la tua ricetta e` sempliccissima . Bellissimo video . Essendo anche io di Bitetto ( Ba ) in Toronto ,Canada . Di nuovo bellissimo video.
Maestro, I can't stop watching your videos from isolation. In Romania we cannot find yeast in stores since two weeks. I have some sourdough starter and I would like to know if I can use 100% hydratation in same qty as your 100% poolish. And a suggestion for a future episode, to speak about toppings...people tend to like the heavy toppings and forget simple ones. Cheers!
From germany: thanks for your pizza-dough recipe for home - i get from all the best feedback who tasted my pizza since then!! Question: Is it possible or should i freeze dough-balls?
My mother used to make a sweet version of panzerotto. My mother passed when I was 17. I am now 75 and I don't have her recipe. Do you have a sweet version of panzerotto? Please let me know. I have been waiting all this time for someone to say "panzerotto". I was watching your video yesterday on the pizza oven you ordered from Italy and voila, you made panzerotto. To hear you say that word just stopped me in my tracks. I have been looking on UA-cam and there you were again making it. Please help! Thanking you, Gloria Jean
The quantity of flour you specified in the description box (200g ap flour 100g semolina) is different then what you said in your live (300g ap flour 200g semolina). Which one is correct?
Who is ready for the first time to make dough with me ?
I'm ready to make dough..
sorry if you don't mind, could you speak more English sometimes
I feel like I'm missing out or I get confused???
Ready! Pronto!
Vito, you're a great teacher I've learned so much watching you don't stop teaching, you're an awesome teacher Vito.
Hear you loud and clear, I hope you and your family are safe from the virus
Yes
Nice, and the family helping.
Hello from Greece amico caro...big fan of you.....be strong and healthy
I wasn't following you during the live show however I love the way you take your time to make sure that we follow your recipe step by step. I will be purchasing the same exact ingredients and I'll let you know how it turned out. Truthful rating out.
Love your channel from England 😁
Bravo , Vito . Ti ho trovato per caso . Comunque cerchero` di farli io stesso questa semplicissima ricetta . Non sono mai stato in cucina . Pero` adesso provero` perche` la tua ricetta e` sempliccissima . Bellissimo video . Essendo anche io di Bitetto ( Ba ) in Toronto ,Canada . Di nuovo bellissimo video.
Maestro, I can't stop watching your videos from isolation. In Romania we cannot find yeast in stores since two weeks. I have some sourdough starter and I would like to know if I can use 100% hydratation in same qty as your 100% poolish. And a suggestion for a future episode, to speak about toppings...people tend to like the heavy toppings and forget simple ones. Cheers!
Thanks for the best in the world 😍❤️👍
Great
Great
Great
Amici ci siete domani facciamo qualche panzerotto insieme dai dai
Yes everything's ok
Beautiful Vito...👍🏻👍🏻🍕
Its good
I hope that you are okay and your family is save
Quanto vorrei assagiarli continua così! 👍
From germany: thanks for your pizza-dough recipe for home - i get from all the best feedback who tasted my pizza since then!! Question: Is it possible or should i freeze dough-balls?
Panzerotti
Flour 300g - 2 3/8 cups
Semolina 200g - 1 5/8 cup
Milk 150ml - 5/8 cup
Water 150ml - 5/8 cup
Dry Yeast 4g - 1tsp
Sea Salt 4g - 1tsp
Honey 4g - 1tsp
slypix amazing thank you
Ciao from Ireland
What is the different between panzerotti and pizza fritta?
What kind of oil do you use to fry
Good
Thank you for grams & milliliters 👍😁
Im from indonesia..
Vito what can we use to substitute dairy milk?
Jonathan-Emily Powell yes
Well
300grms =how many cups of flour
My mother used to make a sweet version of panzerotto. My mother passed when I was 17. I am now 75 and I don't have her recipe. Do you have a sweet version of panzerotto? Please let me know. I have been waiting all this time for someone to say "panzerotto". I was watching your video yesterday on the pizza oven you ordered from Italy and voila, you made panzerotto. To hear you say that word just stopped me in my tracks. I have been looking on UA-cam and there you were again making it. Please help!
Thanking you,
Gloria Jean
The quantity of flour you specified in the description box (200g ap flour 100g semolina) is different then what you said in your live (300g ap flour 200g semolina). Which one is correct?
sorry it's 200 semolina
just fixed on the description thank you for let me know
How many panzerotti/fritelli does this recipe make
Can hear u perfect
Hi dear Vito, what is the temperature for frying?
Dedi Kedem 350f
Why do u use damp towel?
vito what is the difference between fresh yeast and dry yeast
Nabil Mk dry yeast is more strong
Do you also have a recepi
for scatcha
I can use only one purpose flour? I'm from México i don't now how is semolina flour
hg boy yes
@@vitoiacopelli thank u, Master Vito.
Hi from Belgium
Do have the recepy
How many days can this dough last in the fridge?
Sorry for asking so many questions
hg boy probably 1
Focaccia live stream in the future
Fasubito
Why do you add honey?
How do we make a donation?
rudysdad3 you can click on the link on description that will be very very helpful
HEYO MAN!
Vito potresti mettere i sottotitoli in italiano per quelli come me che non capiscono l’inglese?
Francesco Paglia certo
vito iacopelli grazie. Un abbraccio
Yes